More and more people are finding they need to eat gluten-free and are on the search for recipes that are palatable and relatively easy to make. This gluten-free pizza is tasty enough to serve anyone. It has a crisp outer crust, but is soft inside. It does require shopping for ingredients that stay away from wheat—no surprise to those on gluten-free diets. This recipe relies on brown rice flour and white bean flour and is for the dough only. You’ll add your own sauce and toppings. The outcome will be worth the effort and you’ll enjoy eating it over and over again.
2 cups brown rice flour
1 cup tapioca starch
¾ cup white bean flour
½ cup cornstarch
½ t. salt
½ t. onion powder
1/3 t. oregano
1 ½ T. xanthan gum
1 t. vinegar
1/3 cup olive oil
2 eggs plus one egg white
1 ¾ cup warm water
2 T. sugar
1 T. honey
1 T active dry yeast
Add sugar and honey to warm water… sprinkle yeast over top and let sit until foamy
Beat eggs, oil, vinegar in heavy duty mixing bowl
Add proofed yeast
Mix all dry ingredients together well and add to liquid in mixing bowl.
Mix until blended then turn mixed on high and beat for four minutes.
The dough will be sticky, but use spatula to turn onto clean surface sprinkled with rice flout or tapioca starch. Use as little flour as possible to knead the dough until you can handle it. It will be very soft.
Form into pizza shape, making edges higher and thicker. You can make one pizza or smaller individual ones.
Place crusts on pans and let rise in warm place for 45 minutes.
Bake at 350 for twenty minutes, spread with desired sauce and toppings then bake at 400 for another twenty minutes.
This recipe is found at Mennonite Girls Can Cook.
Other gluten-free recipes at: